Soft oat, date, and cocoa muffins

These make a great toddler snack: naturally sweetened with dates, no refined sugar, and soft enough for most 3-year-olds. Storage: Keep in an airtight container for up to 3 days at room temperature or 5 days in the fridge. Freeze for up to 2 months and thaw overnight or warm briefly before serving.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 175°C (350°F). Grease or line a muffin tin.

Step 2

Soak the dates in hot water for 10 minutes, then drain.

Step 3

Blend the dates, banana (or applesauce), egg, yogurt, oil, and vanilla until smooth.

Step 4

In a bowl, whisk together the oat flour, cocoa powder, baking powder, and cinnamon.

Step 5

Add the wet mixture to the dry ingredients and stir until just combined.

Step 6

Divide the batter into the muffin cups.

Step 7

Bake for: 12–15 minutes for mini muffins OR 18–22 minutes for regular muffins

Step 8

12–15 minutes for mini muffins

Step 9

18–22 minutes for regular muffins